Veggie Miso Soup Noodle Bowl

Tuesday 2 February 2016

The dish I'm sharing today is more of an idea than a recipe. A starting point to go on and create your own Miso Soup Noodle Bowl. It's something that I regularly have for lunch and from a couple of store cupboard basics, some veggies and an egg can be thrown together very quickly. You can even go meaty and add some cooked prawns or chicken. It's Chinese New Year on the 8th of February so I guess this recipe could be a nod to the year of the Monkey. It's one of those dishes that's good for using up fridge leftovers and comes in at minimum cost and maximum taste. Veggie wise you could use leafy greens like cabbage and kale, thinly sliced mushrooms and grated or spralised carrots and courgettes. Pretty much anything that is quick to cook. A handful from a bag of stir fry veg would be perfect. 

Veggie Miso Soup Noodle Bowl

Serves 1

1 Sachet Miso Soup

400ml Boiling Water
50g Dried Egg Noodles
1 Free Range Egg
Handful of Beansprouts
Handful of Spinach
1 Spring Onion
Red Chilli - to taste 
White & Black Sesame Seeds
Soy Sauce

Squeeze the miso soup paste into a saucepan along with 400ml of boiling water and the dried egg noodles. Set the timer to cook for 4 minutes - or as per the noodle pack instructions.
Slice up the chilli and spring onion keeping some aside for garnish.
Once the noodles have had a couple of minutes add the beansprouts and in a separate pan poach an egg.
For the final minute of cooking add in the spinach, spring onion and chilli to the noodles.
Pour the noodles, veggies and miso into a serving bowl.
Top with the poached egg and sprinkle with white and black sesame seeds and the reserved spring onion and chilli.
Serve with soy sauce.

Without wanting to teach anyone's granny how to suck eggs here's how I poach mine...
Fill a mug with boiling water and place your egg, still in its shell, into it for a couple of minutes.
Fill a small saucepan with salted water, bring to the boil then turn down to a simmer.
Use a small whisk or spoon to create a whirlpool in the pan and crack the egg into the middle.
Leave to cook for 2-3 minutes then remove with a slotted spoon and drain on kitchen roll.

For further Noodle Bowl Inspiration here are some fab recipes from food blogging friends. I'm definitely putting coconut milk in my next one. 


  1. Lovely - I tend to forget about Miso Soup, and you've reminded me I love it so very much, thanks!

  2. I've never had Miso soup but really want to try it now, this looks lush:-)

  3. I love that this is easily customisable with your favourite ingredients or just whatever is left over in the fridge! I've been trying to get Jon to try miso for ages - being a veggie it could definitely jazz up some of our meal times and this is a great starting point. Thanks Claire :)

  4. I've never been too keen on miso but this sounds fab so will try it again!

  5. I love miso-based soups especially now that I am watching my carbs more. I always at least two jars of miso paste on the go! This looks yummy :)

  6. This looks delicious, a great meal to whip up in a few minutes. I must try it!

  7. I've never had miso soup looks yum

  8. oh this looks so fresh and clean and tasty. I adore Miso and with an egg on top, that's beautiful! Thanks for linking to Simply Eggcellent x

  9. This looks so good! We are having more of a clean diet so this would be perfect! x #simplyeggcellent

  10. This looks fabulous with the egg.

  11. Love this soup, look totally lush and eggs just make everything better:-) Thanks for entering #CreditCrunchMunch:-)

  12. This looks super tasty and I bet the flavors are incredible!

  13. Oh that's lovely - I missed poached eggs terribly while I was feeding Harry, this may be my perfect reintroduction to them!


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